One of the great dishes of Provence among France’s coastal culinary continuum. Traditionally eaten on its own, we decided it would work well with pasta, spaghetti in particular.
- 16 scallops
- 4 cloves garlic, chopped small
- 30 g butter
- 15 g basil / parsley, chopped small
- Salt, pinch
- Pepper, pinch
Season scallops, combine garlic and parsley into a finely chopped mince. Heat butter in a frying pan large enough to hold all the scallops. Fry half the garlic-parsley mince for two minutes over a medium heat, add scallops and sauté for no more than three minutes.
Remove pan from heat, stir in the remaining garlic-parsley mince. Serve with the melted fishy butter and garlic-parsley mince poured over each scallop.